Lightly oil a baking sheet or mist
it with nonstick cooking spray, and set it aside.
Place the flour, rolled oats,
baking powder, cinnamon, baking soda, allspice, cardamom, and salt
in a large mixing bowl and stir them with a wire whisk until well
combined.
Stir in the dates and walnuts,
making sure that the date pieces are coated with flour and do not
stick together.
Place the flaxseeds in a dry
blender and grind them into a powder.
Add the water and blend until a
gummy mixture is achieved, about 30 seconds.
Add the milk, oil, maple syrup,
and vanilla and process until frothy and well blended, about 1 to 2
minutes.
Pour into the flour mixture and
mix just until everything is evenly moistened.
Using a 1/3 cup measure per scone,
drop the batter in dollops onto the prepared baking sheet, leaving
about 2 inches between dollops (you may need to scoop out the batter
from the measuring cup with a spoon, rubber spatula, or your
fingers).
Flatten the scones slightly into
irregular shapes about 3 inches in diameter.
Combine the sugar with the
cinnamon in a small bowl.
Sprinkle the mixture generously
over the top of the scones.
Bake on the center shelf of the
oven for 12 to 14 minutes, or until golden brown.
With a spatula, transfer the
scones to a cooling rack.
Serve hot or warm.
Cool leftovers completely before
storing in an airtight container in the refrigerator for future use.
Walnuts and dates make an appealing
combination in these light and tender pastries.
